The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

(2014) Ana Paula do Espirito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

(2013) Luca Settanni et al.   FOOD CONTROL

Diversity and technological potential of lactic acid bacteria of wheat flours

(2013) Antonio Alfonzo et al.   FOOD MICROBIOLOGY

Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

(2013) Marianne Perricone et al.   FOOD MICROBIOLOGY

Dietary protein quality and malnutrition in Africa

(2012) Hettie Carina Schönfeldt et al.   BRITISH JOURNAL OF NUTRITION

Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods

(2012) Folarin Anthony Oguntoyinbo et al.   FOOD MICROBIOLOGY

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

(2012) Ivan M. Mukisa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Overcoming undernutrition with local resources in Africa, Asia and Latin America

(2012) Michael B Krawinkel   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary trends in the Middle East and North Africa: an ecological study (1961 to 2007)

(2012) Mahdieh Golzarand et al.   PUBLIC HEALTH NUTRITION

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods

(2011) Folarin A. Oguntoyinbo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa

(2011) Andreas M. Hellström et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Agricultural biotechnologies in developing countries and their possible contribution to food security

(2011) John Ruane et al.   JOURNAL OF BIOTECHNOLOGY

Grain reserves and food security in the Middle East and North Africa

(2011) Brian Wright et al.   Food Security

Wheat production in Tunisia: Progress, inter-annual variability and relation to rainfall

(2010) K. Latiri et al.   EUROPEAN JOURNAL OF AGRONOMY

Policies to promote cereal intensification in Ethiopia: The search for appropriate public and private roles

(2010) David J. Spielman et al.   FOOD POLICY

Streptococcus gallolyticus Subspecies pasteurianus (Biotype II/2), a Newly Reported Cause of Adult Meningitis

(2010) A. S. Sturt et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Food consumption trends and drivers

(2010) J. Kearney   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries

(2009) C. Humblot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

Crop production and resource use to meet the growing demand for food, feed and fuel: opportunities and constraints

(2009) J.H.J. Spiertz et al.   NJAS-WAGENINGEN JOURNAL OF LIFE SCIENCES

Delivery of Agricultural Technology to Resource-poor Farmers in Africa

(2008) Hodeba D. Mignouna et al.   Annals of the New York Academy of Sciences

Agriculture in Africa: Strategies to Improve and Sustain Smallholder Production Systems

(2008) Bashir Jama et al.   Annals of the New York Academy of Sciences

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso

(2008) Claire Mouquet-Rivier et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Application of bacteriocins in vegetable food biopreservation

(2007) Luca Settanni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

(2007) H. Sawadogo-Lingani et al.   JOURNAL OF APPLIED MICROBIOLOGY